Pork Free Mango Shrimp Ceviche
Bright, tropical, and refreshingly light, this mango shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Sweet ripe mango, crisp English cucumber, and a zippy lime-ginger dressing come together in a bowl that's genuinely hard to stop eating. The jalapeño adds just enough heat to keep things interesting, while the fresh cilantro and a whisper of turmeric give the whole thing a gorgeous color and a subtle earthy depth. Every single ingredient here is naturally free from pork and pork-derived products — no hidden additives, no cured meats lurking in the background, just clean, vibrant produce and perfectly cooked shrimp. The technique is straightforward: shrimp are briefly boiled, shocked in ice water for that ideal tender texture, then tossed with everything and chilled for fifteen minutes so the flavors can really settle in together. Folding in creamy diced avocado right before serving takes it over the top and makes it feel genuinely restaurant-worthy. Whether you're scooping it up with chips or spooning it straight from the bowl, this one is a guaranteed crowd-pleaser.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- ½ tsp salt
For the ceviche
- 1 large ripe mango, peeled and cut into ½-inch dice
- 1 medium english cucumber, cut into ¼-inch dice
- ⅓ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ½ cup fresh cilantro leaves, roughly chopped
For the dressing
- ½ cup fresh lime juice (from about 4 limes)
- 2 tbsp extra virgin olive oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp salt
For serving
- 1 medium avocado, cut into ½-inch dice (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Fill a medium saucepan with water, add 1/2 tsp salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until they are pink, opaque, and curl into a loose C-shape — do not let them curl tightly into an O, which signals overcooking. The shrimp should reach an internal temperature of 145°F (63°C).
- 2
Drain the shrimp in a colander and transfer to a large bowl. Fill the bowl with cold water and a handful of ice to stop the cooking, then drain again after 2 minutes. Pat the shrimp dry and cut each one into 2–3 bite-sized pieces.
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